When I was younger, my grandma would make this. It still tastes amazing today!

This oven-baked cheesy corn and chicken casserole is one of those comforting dishes that just hits the spot, especially on a chilly evening. Growing up in the Midwest, casseroles were a staple in our household—something warm and hearty to bring the family together after a long day. This particular recipe has a special place in my heart, combining the tender goodness of chicken with the sweetness of corn, all enveloped in a creamy, cheesy embrace. It’s a great dish for those busy weeknights when you want something satisfying without spending hours in the kitchen.

This cheesy corn and chicken casserole pairs wonderfully with a fresh green salad or some steamed vegetables on the side to add a bit of crispness and color to your meal. For a more indulgent spread, consider serving it with a side of buttery garlic bread or a simple pasta dish. The casserole is hearty enough to stand alone, but these sides can elevate your serving and make it even more delightful.

Servings: 4-6 servings

1 pound boneless, skinless chicken breasts, cubed

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.

In a large bowl, combine the cooked chicken, corn, cream of chicken soup, milk, sour cream, garlic powder, and onion powder. Mix until well combined.

Transfer the mixture into a lightly greased 9×13-inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top.

In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this over the cheese layer.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.